Friday, May 29, 2009

Krispy Kreme Doughnut Recipe - 2 Videos

What a fun month of menus featuring a few favorite breakfast dishes it has been. The 99 Cent Chef ends his early morning tasting menu with a video featuring a trip to his local 24 hour drive-thru Krispy Kreme Doughnuts shop, and a step-by-step recipe so you can create your own glazed wonders.

The ingredients for this East Coast confection are simple and inexpensive: yeast, flour, sugar, milk, one egg and vanilla flavoring. Krispy Kreme's recipe is secreted away, so I am approximating. You can experiment with doughnut dough flavors, using different flours (wheat) and spices like cinnamon and nutmeg, or chocolate powder (or chocolate syrup), and fruit juice (or pureed fruit) instead of water. Watch the video -- it's easy to make a baker's dozen.

Krispy Kreme Donut - VIDEO

Play it here. The video runs 7 minutes, 5 seconds.

And if you liked this video, be sure to check out my Judging the Donut Summit2, video below. It is chock full of crullers, dunkers, bear claws, chocolate glazes, and lemon filling. I recorded the outdoor park event while selecting best of show donuts, including: Best Vegan, Filling, Chocolate, Raised (Yeast), Fritter, Uncoventional, and Visually Appealing. It was fun judging such a prestigious event. Highlights included an awards ceremony, Donut Croquet, and a Donut Poetry Slam -- be sure to listen to the hilarious limeric, "The Babysitter." To see photos and read more about it, click here.

Wide skillet or pot with vegetable oil 1/2 inch deep -- the doughnuts will float (in the video I used 3 cups; oil is reusable).

Sugar Glaze Ingredients and Directions

1/4 stick butter (28 grams)

1 cup powdered sugar

1/2 tsp. vanilla

2 tbsp. water (clear glaze) or milk (white glaze)

Melt butter and add to powdered sugar, vanilla and water. Mix well for a couple of minutes. Pour into shallow dish for dipping/coating warm doughnuts. For harder glaze leave out butter.*Here is a great website that converts my ingredients into grams (for all my international cook visitors), just click here.

Directions for Doughnuts In a large mixing bowl, dissolve yeast in 1/4 cup of warm water, then add warm milk, egg, sugar, butter and flour. Mix well for a few minutes (electric mixer for 2, or 5 minutes by hand). Cover dough for at least a hour, or overnight for breakfast doughnuts. On a lightly floured surface, roll out doughnut dough with a rolling pin about 1/2 an inch thick. Dough is much softer and sticker than typical bread dough. To make it easier to work with sprinkle on flour as needed -- or just plop the dough on a floured board and pad it down out with your hands.Cut doughnuts with a cutter (I used a coffee cup), then a smaller cutter (bottle top) for the centers. You can set aside the doughnut holes with the doughnuts or re-roll them for another doughnut or two. Let cut doughnuts set another half an hour to rise one last time before frying.

When doughnuts have risen, heat
oil in a wide shallow pan to about 350 degrees (medium heat). Test one
of the doughnut holes in the oil - it should bubble and quickly brown
the doughnut hole. Fry one doughnut at a time until you get the hang of
it - I burned a couple. Watch carefully, as doughnuts will begin to
brown along the edge in a few seconds. Flip doughnut over to brown the
other side. It may take a few tries - a light to medium brown doughnut
is done enough. Set
cooked doughnuts on a rack or on paper towels to drain. Dip one side of
doughnut in a shallow bowl of sugar glaze -- then enjoy!

99 thanks to the Baldwin Hills Krispy Kreme Doughnuts store, their employees and customers for allowing The Chef to shoot.

As an interesting side note, several years back we had a Krispy Kreme come to town; at first it was a mad house but eventually the hype died down and the store actually closed. I'm interested in trying some home made doughnuts sincethe store bought ones were ok, but nothing stellar. And in case you were worried you can still pick up the day old KK's at our local Walmart. But Tim Horton's seems to rule the day around here.... must be the 18% cream in the double-doubles

In Canada, our flour is pretty much the same between Cake, bread and all purpose. From what I understand/infer in the USA cake and bread flour is ground much finer than your all purpose and will produce a much nicer finished product. High Ratio flour has less gluten so that may have a detrimental effect since you are making a yeast dough. I'd be interested in someone trying it and how it turns out.

I've been looking for a great doughnut recipe and I think I found it ! Thank you !I would like to ask your permission to translate it to Portuguese and post it on my blog (totally non- profit. I'm a Brazilian who loves to cook american dishes and share them with my Brazilian friends. Would you mind ? The pictures are great too. Of curse, all credit goes to you and your site with a link to it. If you like to checkout my blog it is : claudiaskingdom.blogspot.com I must warn you though, it is all written in Portuguese :)Could you let me know (by leaving me a message here)if I can do that ? I will not publish it without your permission.Thank you !

And I would like to recommend taking a look at my website. I have a couple recipes you would like and please feel free to use them in your blog if you like. If you do, any link or recognition would be great.

hey there! this recipe was GREAT! I made 2 substitutions though....I used 1 C All purpose flour, 1 C self rising flour and I added 2 tablespoons of vinegar to the milk to give it more of a buttermilk texture. This made incredibly silky light donuts!

Hi Billy! any luck on finder the real recipe? I'm actually looking into starting a good doughnut shop, I haven't tried making your recipe yet but plan on it tonight! I'll let you know what I think, it sound delicious!

Next time I will double the sugar in the dough. The texture was perfect, but they came out more like a dinner roll than a doughnut. The glaze helps, but I'm going also omit the vanilla, or only add a drop.

Excellent!!! Thank you so much for sharing your recipe, I tried this and WOwed the family with warm fresh donuts and coffe for breakfast! I also rolloed out 1"inch wide strips about a foot long and sprinkled a little sugar and heaps of cinnamon,then rolled them up and made awesome home made cinnamon buns glazed just like you do with the donuts, they were fantastic!!

Well, I tried it and they really didn't come out like krispy kreme's. The dough was fine, I'm assuming when I fried them, the stove was turned up too high. Also, I used confectioner's sugar in my dough, so yeah that was stupid. But I'm gonna watch the video and next time I'm positive they'll turn out fabulous! Thanks..

What I heard is... you should use half flour and half yellow cake mix and then it would be more like krispy kreme donuts. Think of it this way, krispy kreme donuts do not taste like they were made with regular flour alone. Krispy kreme donuts do have a hint of cake like flavor.

This looks great.I have a question for the chef. I have celiac disease, I can't eat gluten example wheat, spelt, barley malt, ect ect. I am looking at trying to make this recipe with rice flour which is what I normally bake with. I don't know if you would know this but do you think that the recipe would still work well with any other flour than wheat? Thanks for the recipe, I am definitly going to make this work despite my allergies.

I tried this recipe today and it is great. The The doughnuts were very "light".The only problem was the Sugar Glaze, I didn't have powdered sugar so I used regular sugar and that made a glaze too "thick", so I made sugar and cinnamon doughnuts.Thanks for the recipe!

Hello,I finally tried these donuts, changing them into my own gluten free donuts and I was pleasantly surprised. The texture of the donuts was light and airy, usually gluten free treats tend to be thick and crumbly. The donuts weren't exactly like the donuts shown, they were still probably thicker than the ones shown in the video, and they didn't rise very much. They also took longer to fry. I can't explain it but they never really had that nice soft brown outside, my donuts were very crispy on the outside but nice on the inside. Anyway they were good, especially dipped in the glaze, although the glaze didn't really work out. It was too thick, (I ended up adding more water) and the butter made the consistancy kinda weird. Although the texture wasn't quite what I was looking for, the taste was amazing, everybody liked it, the donuts probably would not have tasted good without it. Overall I am kinda disappointed, but I don't think that it was the original recipe. Changing recipes to gluten free doesn't always work out, you usually have to play with them quite a bit. Thanks for the recipe, I'm sure it was excellent for those who followed it directly! :)~GF Girl

sujat kamal from India. My first attempt at donuts ( i ate few when in was in US in UCR many years agobut they use beef tallow ) using your recipe. excellent turnout. Thanks very much .I used industrial fresh yeast. i also mixed dough portion tomake onees with oats and semolina. oast mixed donuts was crispy but did not rise as much.

can you suggest how to fill donuts with various thinhs like jelly,cream etc. thanks once again

Dear Chef,I tried out your recipe and it was perfect. Only I have one question, If I need to freeze for future use, would you recomend I freeze the risen dough? Or should I fry then freeze?Thanks in advance,Sarah

ok my questions r:1) when i fry my doughnuts, dy become quite crispy from outside unlike the soft and smooth ones that are avlble from bakeries or odr doughnut outlets.2)iv noticed that thinner the batter for doughnuts is, the softer n more fluffy they r...bt sch soft battr is vry difficult to handle also when the mixed flour is rolled onto a tble to cut into shape it kinda suppresses the dough n it doesnt rise as much as it should, i gives a thickr texture....i couldnt post it at youtube, dont know wt d problm vz:s could you plz reply me at my id so i can b notified vn you reply. thnx its fizzy_drnk@yahoo.com

The "secret" of KK:I stumbled on your blog today... the donut recipe... If no one shared the "secret" with you, I will, it's commercial flavoring. You can get it at lots of places like King Arthur, I've provided links: http://is.gd/hURRJ

The reason why any commercial baked good, from those at KK to the cakes you find in the grocery all taste the same is the liquid flavoring agents they use. You just need to find the one that emulates the product you are looking to turn out.

It's not a secret, not a well kept one anyway, so feel free to share with your readers.

These are lovely! Actually, I can't stand Krispy Kreme doughnuts, because they leave a waxy film on my tongue, yet I've made these two days in a row. First time I followed the recipe. Second time, I added allspice, cinnamon, an extra Tbsp of sugar and few dashes of salt. They came out absolutely lovely today. I don't think I'll ever buy another doughnut at the store. Thank you, thank you, thank you!

Just tried this recipe for the second time. This time I used the dough setting on the breadmaker to mix things up - turned out AWESOME & less mess for me. Note: I needed to add a little more flour to get the right dough consistency (extra 1/4 cup). My kids loved watching and helping & it was a real great experience. Thank you for sharing.

Hi, just made the donuts from your recipe. yummy.. they were too good.. though i had to add in about a cup more of flour as the initial dough was too runny...but the end product was too good..I found another recipe for the glaze but havenot yet tried out.. The recipe goes like this:Ingredients:Glaze ⅓ cup water pinch salt ¾ cup granulated sugar 6 to 10 cups vegetable shortening (as ½ cup powdered sugar required by your fryer) ¼ teaspoon meringue powdermethod:While the doughnuts rest, make the glaze by combining water and granulated sugar in a small saucepan over medium heat. Bring mixture to a boil and then reduce heat and simmer for 1 minute, or until the solution is clear. Pour hot sugar solution into a medium mixing bowl, add the powdered sugar, meringue powder and a pinch of salt, then use an electric mixture and mix for 2 minutes on high speed. Cover this bowl with plastic wrap until you need it.

I havenot yet tried it as i did not have meringue powder with me.. I would love to share your recipe in my blog if thats okay with you.. plz lemme know

Very nice doughnuts! I like being able to use as much or as little glaze as I want. The leftovers -if you have any - make wonderful bread pudding. Cut them into chunks, add eggs, milk, cinnamin, maybe a bit of rum, cook like custard. Southern comfort food

hello, i am from India , i want to make this but please clear my doubts that the yeast which is used is dry active yeast and secondly , how many grams or teaspoon or tablespoon in 1/2 packet of yeast.thanks.

I love love love this recipe!!! I've been making doughnuts every other day because they are soooo yummy and easy!! Thanks for sharing!! I do change it slightly. I add 1/4 tsp 'real salt' and a 1/4 tsp vanilla flavoring and more like 3-4 tbs sugar instead of 2. But I bookmarked this post and shared with friends! Thanks soo much! I have been looking for a great doughnut recipe for some time now, but now I can stop my search because I found a winner :)Cami :)

just stumled upon your blog,Seems like I landed at a good place.This will be my third attempt at the elusive KK Doughnut.I will let yall know how the come out.According to your posters this is the real deal with a couple added tweaks.thanks a bunch

Like your approach and explanation. Am going to try your recipe and compare it with another I found that claims to be authentic Krispy Kreme. I've yearned to have a donut business for many years. I'm just getting out of another, tamales, and am seriously considering making and selling donuts. Your video has encouraged me.

My daughter and I just made them and they were heavenly!!! My four kids and hubby gobbled them up. My hubby said they were better then KK's. I did add a cup more flour to the batter and a Tbls of water to glaze. Question.... should I refrigerate dough overnight before I make them for breakfast or just leave it out??Thank you for the recipe.Julie

Thank you for the recipe, I'm going to try these today. Been thinking about the glaze a lot. It seems to be a glaze that semi sets even when the doughnuts are hot. I'm going to try using royal icing and adding glycerine to prevent it from going too hard see Wiki on Royal Icing. I'm hoping it sets but it will take experimenting with amount of glycerine to royal icing sugar. I'll let you know how it turns out.

Forgot to add, I'm going to add vanilla flavouring to the doughnut mix not the glaze.There are kits out there for filling doughnuts (for the poster who asked how to fill).On the site here (UK) they mention using lupin as well as wheat flour which is apparently great in some respects but not others (may cause allergic reaction in persons allergic to peanuts).Going to use 1/2 lard 1/2 butter for fat content and frying in melted hot beef dripping.Not afraid of animal fat at all lol.

A Krispy Kreme came to our town as well and it closed down after all the hype or maybe because they stopped making them in the store which was part of the hype....anyway your recipe looks good and will give it a go :)

heyWe have tried this recipe twice now, it is very yummy. but we can not seem to get the mixture to rise, we have left the mixture for about 2 and a half hours and there has been no change. if you could please tell us where we could be going wrong or what could be making this happen it would be a great help.

Well I got to make these doughnuts and the first go they turned out fantastic, they are pretty darn close to a KK I must say and I've made heaps since then, they always turn out and the glaze is super duper. My family just love this recipe thanks Mr 99cent Chef you are da bomb and these are too!!

I have been all over the net looking for a 'down to earth' doughnut recipe and yours fits the bill. I am looking forward to making it tomorrow for Sunday brunch. I have always found a standard glaze...confectioners sugar, a bit of vanilla, and a bit of heavy cream stirred to a glaze consistancy always works great as a drizzling glaze so I'm going to go with that. Thanks for the recipe!

Hey Billy I tried the recipe out today for the first time and I love it figured out one more of the secret ingredients considering the recipe came from New Orleans like me most chefs or bakers in New Orleans use bakers cream aka pet milk, carnation what ever you want to call it and for everyone that said the dough was runny that is the correct texture dense and sticky too much flour will make them less dense and dryer. Thx B your the man im with you on the secret doughnut voyage. Will Keep In Touch.

i jst saw a recie on secret restaurant recie website he added mashed potatoes instead of egg n it really seems nice!to GF- they can have gluten free flour in market vch can work jst like original white flour-----nd can give u same results

Hi everybody!! First I want to say that I am from the Czech Republic, so maybe we dont have exactly the same ingredients. But I really miss the american doughnuts. I was there I year ago. I tried to make these, but they turned out differently. The dough was extremely runny and sticky. You can check them here http://www.facebook.com/photo.php?fbid=3433956455557&set=a.2405104574903.2138457.1469816491&type=3&permPage=1. Even the taste was different. Too crispy from outside and inside not even close to what I remember from Wegmans, Giant or Krispy Kreme. Would you happen to know where the mistake could be? Maybe I fried them too long ( about 2 minutes each site I guess). Maybe the yeast was not good. I really miss the taste of a good american doughnut. I even bought cups and spoons set for exact measures. Thanks for Help, Honza.

OMG I'm always scouring the net looking for a California donut recipe! Why don't they make em like they do at little asian hole-in-the wall donut shops anywhere else? I used to think that the shops were just for money laundering-- but now I realize they are in business all over CA because they are just FREAKING DELICIOUS and no one else in the country, except maybe New Yorkers, can get it right!

hi Marty, only thing I can think of is the yeast did not take. Did dough rise to double size? Yeast makes bubbles in dough, so donuts are airy and light. Gotta give dough time to puff up. And bad yeast will not work.

hi Marty, Try yeast again, if dough doesn't double in size (after an hour wait) then yeast did not take. Keep trying until you get a good batch of yeasty dough, nothing more to do than that. As for frosting, half the wet ingredients (butter and water)for a dryer shell.

I made these today and they were AMAZING! I live out in the sticks where we can't just drive down the block to get real in-the-pink-box donuts. The only thing I did different was that I used bread flour, just because that's what I had on hand. I think next time I'll make the glaze a little thicker only because of my big-sweet-buck tooth. :)

Read this if you want to make Real Krispy Kreme Doughnuts Full recipe & step by step down below. I hope this helps.

I love watching your cooking tips but i think i can help you with this one,

This is a good recipe but speaking from experience (5 years working at krispy Kreme baking) I can tell you that the dough is too heavy, it definitely has the wrong flavor for a real Krispy Kreme but milk & might be the issue, there was no milk in the recipe for the shop & in the glaze add Karo syrup it will help keep the shine on your glaze. Other than that you hit the spot on making a baker shop style doughnut.

I find if you want them to taste like real Krispy Kreme Doughnuts don't add any milk & replace the milk with just water, It makes them much lighter & softer, you could also leave out the egg if you so wish, that way you don't need to add as much sugar and flour, that way each doughnut has less than 3g of sugar, not counting the glaze.

(* A little tip on cooking with milk,*)Never add cold milk to a yeast / flour mix if you want it to rise

(* The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn't happen. Heat milk to around 198F / 97C do not boil, Then let cool to get the best rise out of your dough, And keeps it nice & light,*)

(* Down below i wrote a tip on how to shorten the rising times,*)

(* A little tip for getting your dough to rise nice & quick is to turn your oven on for 2 min, then turn it off & then place your bowls of dough in, Yes i did say bowls if you read on you will see why you need more than one bowl the dough will rise out of control & rise a lot more than you would think,*)

(* Another tip; If your mix is too wet add more sugar & flour, not just more flour helps to keep the dough light,*)

Shhh i did not tell you this, but this is how to make Real Krispy Kreme Doughnuts

Makes about 40 Krispy Kreme Doughnuts takes about an hour or less to make,(* each doughnut has around 4g of sugar without glaze,*)You can scale the recipe down to 1/3 of everything here & works well & will make around 14 Krispy Kreme Doughnuts

Proof your yeast by adding it to the warm water with 2 tsp of caster sugar. Mix it up and let it rest.

Combine yeast, sugar, salt, eggs, shortening and 3 cups (375g) flour.

Beat on low for 30 seconds, scraping bowl constantly.

Beat on medium speed for 2 minutes, scraping bowl occasionally.

stir in remaining flour until smooth. can also kneed dough by hand, about 100 kneads or about 5 - 8 min

Cover and let rise until double, 30-60 minutes, depending on the yeast you used. I went the full 60, (* Be warned it will grow x4 the size if not more, so you may need to split your dough into a few bowls make the dough balls no bigger than your 2 fists together in size otherwise it will outgrow the bowl,*)

Step 2,

After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick or just about as thick as your finger with a floured rolling pin.

Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times (but are equally delicious). Save your scraps & roll them to make extra doughnut holes - they are both great to test your fry time and to snack on while you're making the rest!

(* Don't have a cookie cutter, you can use an egg ring, & to make the holes you can use a film canister or empty spice jar,*)

Cover and let rise until double, 30-40 minutes. again you can speed this up by putting them in the oven, turn the oven on for 2 min then turn it off, then place the tray in the oven for about 10 min,

(**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!**)

Step 3,

I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped.

stir in powdered sugar and vanilla and add 1 1/2 tsp of Karo syrup (aka corn syrup) until smooth. Add water until desired consistency is reached. (* You could add other flavors if you so wish like coconut, lemon or chocolate essence what ever flavor you like,*)

Step 4,

Heat your oil to 350F (180C). A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.

I like to use a scrap of donut / doughnut hole first to test different frying times.

Even after you take the donuts out of the oil, the remaining oil on it is hot enough to continue cooking it! so they will continue to darken a little.

Carefully place the donuts in the oil. Cook on each side for about one minute. Use chopsticks or fork to flip the donuts and remove them from the oil.

Place donuts on a rack or paper bags or paper towels to drain. (* But if you want to cover them in cinnamon sugar do it as soon as you pull them out, It helps it stick better,*)

Step 5,

Now is the time to take your donuts into a magical dimension. Dip them in the glaze and set them on a rack to dry. About 10 - 20 min latter I dip them a second time to thicken the glaze (obviously!), but you can just do it once if you would like.

These donuts are simply amazing. Once you try them, you're going to want to make them again and again..

Step 6,

Eat them while there hot, tastes so much better & Eat them all before anyone else does,Show less

When KK were 1st made they used lard for one of the ingredients. I don't know if they fried the doughnuts in lard or if it was an ingredient in the making of the doughnuts. Maybe some of the viewers can comment. These look good, I think i will try sub. lard for butter and see how that turns out and fry in safflower oil for a little healthier product.

I made these this morning. I glazed some, made a couple of twists, and sugar coated some. They are so good! Easy to make (I was skeptical being a first-time donut fryer)and cheap to make. If you buy donuts, you are going to save a ton of money by making your own and they are so much better fresh. Next time I will try a chocolate frosting and do some fillings too. Thanks!!

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I take the
haute out of cuisine, developing tasty recipes that anyone can afford to
make. I use food ingredients for my recipes that cost around 99 cents each, or 99
cents per pound. I create yummy photos, fun GIFS, and
clever videos with a food theme.